Lighter gingerbread

Lighter gingerbread

  • Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 21 pieces

This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger

  • Freezable
Nutrition: per piece
NutrientUnit
kcal116
fat4.1g
saturates0.4g
carbs17.5g
sugars8.6g
fibre0.7g
protein2g
salt0.2g
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Ingredients

Method

  • STEP 1

    Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.

  • STEP 2

    Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.

  • STEP 3

    Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.

  • STEP 4

    Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier – it will keep moist for 3-4 days.

Goes well with

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    Rating: 5 out of 5.13 ratings
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